How to Make Simple Seedy Slaw
List these healthy slaw recipes. It's proof that sometimes, the simplest ingredients can make the simplest recipes.
Take cheap cabbage, with all its powerful antioxidants, and stir it in carrots, the standard vegetable full of beta carotene. Drizzle over a simple garlicky lemon sauce (no mayonnaise or vinegar here). For extra texture and savory flavor, add some freshly roasted seeds to the combination. Baking all of them makes a difference.
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Ta da! You have a colorful coleslaw that's full of fresh flavors and incredible health benefits.
This slaw is one of my favorite simple side dishes, so I'm sharing it today with updated photos in the hope that it will grab your attention again. It stores well in the refrigerator for up to four days, so it's a breeze thanks to adding a burst of fresh color and flavor to your meals.
Of course, this slaw goes well with veggie burgers and main baked goods in the summer. it might even be awesome with my vegetarian chilies, sandwiches of any kind, and rich foods that need something light for balance (even mac and cheese).
Healthy Coleslaw Preparation Tips
It's easier to slice the cabbage with a mandoline (affiliate link) than it is with a sharp knife, but this will often be done. Be Careful. If you're in a rush, buy a 12-ounce bag of slaw at the store.
For the prettiest grated carrots, use a peeler or spiralizer. If you don't have one, an old clear box grater or grid joint in your kitchen utensils will work just fine. Or, grab a bag of grated carrots at the store!
Last but not least, I'm using three-quarters of a cup of the seed mix here, but you'll definitely get it with a little bit more. Whichever seeds you use, and how much you use them, don't skip the roasting step! Just keep an eye on those little seeds as they will get too hot in an instant.
Please give me these slaw recipe skills for you in the comments! I've always wanted to hear how you wanted my recipe.
How to Make Simple Seedy Slaw
This healthy slaw recipe tastes amazing! It's made with a fresh and simple lemon dressing (no mayo or vinegar) and features toasted sunflower and pumpkin seeds. Gluten free and vegan. #coleslaw #healthycoleslaw #sidedish #vegan #cookieandkate
Total Time: 20 Minutes
Servings: 6 Servings
- 2 cups finely sliced purple cabbage
- 2 cups finely sliced green cabbage
- 2 cups shredded carrots
- 1/4 cup chopped fresh parsley
- Up to 3/4 cup mixed seeds
- 1/4 cup olive oil
- 2 to 3 tablespoons lemon juice, to taste
- 1 clove garlic, pressed or minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- In a medium serving bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.
- Measure out your seeds into a small skillet. Toast over medium heat, stirring frequently, until the seeds are fragrant and the pepitas are starting to make little popping noises. Pour the toasted seeds into the mixing bowl and toss to combine.
- To make the dressing, in a small bowl, combine the olive oil with 2 tablespoons lemon juice. Add the garlic, cumin and salt and whisk until thoroughly blended.
- Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add an additional tablespoon of lemon juice if the slaw needs a little more zip. Serve immediately or cover and refrigerate to marinate for up to several hours.
Label: Slaw, coleslaw